Chicken In Orange Sauce
|Broiler fryer||3 Pound|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Wash chicken pieces; pat dry.
Brown slowly in butter or margarine in large frying pan; remove from pan and set aside for further use.
Blend flour, brown sugar, salt, ginger, and pepper into drippings in pan; cook, stirring all the time, just until mixture bubbles.
Stir in orange juice and water slowly; continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat.
Return chicken to pan; cool.
Cover and chill (this much can be done the day before).
About 45 minutes before serving time, reheat chicken and sauce just to boiling, then simmer, covered, 30 minutes.
Lay orange sections around chicken; continue cooking 15 minutes longer, or until chicken is tender.
Serve with fluffy hot rice seasoned with chopped green onion, if you wish.